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Old 09-03-2013, 11:50 PM   #1
duff571
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Default new to the brewing world

I started off with some mead.... now once that is bottled im thinking of trying my hand at some cider. just a small gallon batch to try out... ill add sugars.. bring it up to the 7 or 8 % potential mark.... then any tips on time to ferment or what strain of yeast to use... dry wine yeast.. or sparkling ?
anything would be great...



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Old 09-04-2013, 11:29 PM   #2
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started up a cider micro batch today....sugars at 1.050 should brew out at 6% .... raisins added for yeast nutrients



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Old 09-04-2013, 11:30 PM   #3
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microbatch cider

Attachment 146357



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Old 09-05-2013, 01:34 AM   #4
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I thought about raisins. Then a friend suggested craisins. He said they have a higher sugar content.

But of course we won't know until it starts to bubble again!

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Old 09-05-2013, 02:55 AM   #5
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after some good shaking about an hour in...already bubbling well



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Old 09-05-2013, 01:49 PM   #6
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how long to ferment ??

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Old 09-05-2013, 02:41 PM   #7
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Quote:
Originally Posted by duff571 View Post
how long to ferment ??
I leave mine in until it drops clear, usually about 5 weeks. Once bottled, it gets better with time. If you haven't already found it, try EdWort's Apfelwein. The recipe is here on HBT.
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Old 09-05-2013, 02:45 PM   #8
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If you were doing a full batch I'd do at least two weeks in primary and then transfer to a secondary for a long time. Since its a small test batch I'd do a month total and then try it so that you can get a big batch going!

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Old 09-05-2013, 03:20 PM   #9
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Just FYI, as far as I have seen, most brewers don't add raisins to their ciders. That is more of a mead thing to do. Cider has a lot more nutrient in it then honey has. It won't kill you to have them in there, but it isn't something you need to do.

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Old 09-05-2013, 03:32 PM   #10
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Raisins in cider is a traditional British method of preparing cider



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